I have a fellow foodie that is just my spirit animal when it comes to trying new dishes and eating out together. Not only is she just as adventurous as me, but she is a phenomenal cook. One day when we were discussing different recipes we both came to the conclusion that we are obsessed with autumn vegetables and summer fruits. Those are the best seasons for the respective produce and you should go crazy making dishes that incorporate those seasonal ingredients. Now I know I am a long shot away from Fall, but with the recent flurries we experienced in the Philadelphia area, it sure feels more like autumn than spring. Check out this lovely butternut squash (one of the shining stars of the Fall veggie scene) recipe, it even re-uses the maple syrup you bought for this chicken recipe and the squash from the Fall Stew. Plus, eating it should help me “squash” my feelings of missing Fall. Oh what a wordsmith I can be.
- 1 package of the pre-peeled and cubed butternut squash from Trader Joes (I am obsessed with TJ and lazy, perfect combo).
- 1 tbsp. of olive oil
- 1 tbsp. of the maple syrup
- 1/2 tsp. of cinnamon
- 1/4 tsp. of cayenne (although I did equal parts of cinnamon & cayenne, since I like the heat)
- 1 tsp. of course sea salt
- Optional: 2 tbsp. low fat sour cream & 1 tsp. chopped fresh chives.
Set the oven at 400 degrees and toss the ingredients with the squash. Spread out on baking sheet and cook for 20-30 minutes. I do the fork test and prick the larger piece to check for done-ness. If it slides out and the squash is soft, you can shut off the oven & let it cool. I also serve this with a dollop of cold low fat sour cream which I sprinkle with chopped chives. I adore the yummy mild onion flavor it adds to the dish. Plus any potato chip lover knows that sour cream can’t breath without onion/chives.
Happy Eating, XO.
Casseroles. Yes, a one pot meal is extremely convenient, but it should also be appetizing. So coming from someone who hates leftovers, its pretty shocking that I have taken this to lunch the next day every. single. time.
- 1/4 cup light sour cream
- 5 oz. cream cheese
- 1 cup frozen corn
- 1 medium size Spanish or yellow onion chopped (this was my addition, added a depth of flavor and crunch the dish needed, however if you don’t have any or don’t like, feel free to exclude).
- 1 bag egg noodles
- 1 can (10 oz.) enchilada sauce (red not the green)
- 1 can (4-5oz) Rotel
- 1 taco seasoning packet (you can thank me again for this shortcut since original recipe calls out cumin, cayenne pepper, etc. all the stuff included in the taco seasoning pouch itself)
- 1 lb ground turkey (original calls for ground beef, but this is an easy way to cut fat & calories without sacrificing flavor)
- 2 cups (1 will go in the casserole 1 is for the top) shredded Mexican cheese (kids, that means: Monterey jack, cheddar, or Pepper jack combinations. Kraft even has a light Mexican blend that’s yum!)
Cook the pasta per the instructions (I used fusilli because the twirl grasps the sauce really well, but penne rigate would do the same or the egg noodles suggested).
Meanwhile brown the ground turkey meat with a packet of taco seasoning and the chopped medium onion in a tablespoon olive oil.
Drain the pasta and let the meat cool, then mix with the frozen corn, a can of the Rotel tomatoes (the one with the green chilies, trust me it won’t be too spicy. promise.), sour cream, cream cheese, enchilada sauce, and half of shredded Mexican cheese. Top with the remaining cheese and bake at 350 degrees for 15 minutes or until cheese has melted (since all components are already cooked).
This is hearty, filling, and flavorful. You know that I’m not lying either, because Mexican is my least favorite cuisine and yet I adore this mexi-fusion casserole. Serves 4-6 people.
Happy Eating, XO.